Slow-Cooker Chicken Alfredo

If you don’t know, know you know: Great chicken Alfredo starts (and ends) with your slow cooker. Instead of dirtying up dishes on the stove, let your slow cooker do the work for you to create the comforting weeknight dinner favorite. The slow cooker works its magic on every single part of this dish, from the chicken to the creamy, rich Alfredo sauce to the pasta. In a little under 3 hours and with very little hands-on effort, you'll have a bowl of pasta to cozy up to that tastes like it took way more effort than it did.

Here’s everything you need to know to perfect this easy pasta dinner:

What People Are Saying:
“I wish I could give this recipe 100,000,000 stars! Ever since I've tried this recipe I've been addicted. Thank you so much!!!!!!!!!” - mrwhitlock

“I made this for me and my father. He told months ago that he didn't like Alfredo so I didn't tell what it was until after he was talking about how good it is. This will definitely get repeated for us!! Absolutely great recipe!!” - beezilla

How To Make Slow-Cooker Chicken Alfredo

INGREDIENTS

• Chicken Breasts: Boneless, skinless chicken breasts are what I would recommend for chicken Alfredo. You’ll cook them in the slow-cooker along with the majority of the sauce ingredients for a few hours, until the chicken is cooked through, then transfer to a plate and shred with two forks.
• Heavy Cream: Not all Alfredo recipes call for heavy cream, but I think it’s a worthwhile addition. It adds a richness and body to the sauce that is difficult to recreate.
• Chicken Broth: This will help thin out our sauce a bit, so that it doesn’t become overly-thick in the slow cooker. Use low-sodium to control the salt amounts, and if you prefer a thicker sauce, you can cut down on the broth amount.
• Butter: Use unsalted butter to prevent the dish from becoming overly salty.
• Garlic Powder & Italian Seasoning: Garlic powder and Italian seasoning stray from our classic Alfredo sauce, but in this slow-cooker recipe, they add plenty of flavor without overwhelming the dish. If you want even more seasoning, give it a taste and adjust.
• Rigatoni: Rigatoni is my go-to noodle for this dish. It’s what I tested the recipe with, but if you prefer another noodle like penne, you can swap that out—just keep in mind that the cook time may change!
• Parmesan: I can’t stress enough how important it is to use freshly grated Parmesan in this recipe. The pre-grated stuff just won’t melt as well, creating a less-than-ideal sauce.
• Parsley: A little bit of fresh Parsley on top adds some welcome freshness to this rich meal, but it’s not necessary.

STEP-BY-STEP INSTRUCTIONS

Everything is cooked in the slow cooker in this recipe, but we’re going to do it in stages. First, add the chicken breasts, heavy cream, butter, and broth to the slow cooker. Then, season with garlic powder, Italian seasoning, salt and pepper, and adjust as needed.

Cook on high for around 2 hours, or until the chicken is fully cooked through. Once cooked, remove from the slow cooker, shred with two forks, then set aside while we continue to cook the sauce.

Add the pasta and freshly grated Parmesan to the slow cooker, then cook until the rigatoni is tender. This should take around 20 to 25 minutes, but adjust if your noodle isn’t done yet.

Once your noodles are tender, return the chicken to the slow cooker and toss to fully combine with your sauce and noodles. Garnish with some fresh parsley, then serve!

The full list of ingredients and instructions can be found in the recipe below.

What To Serve With Slow-Cooker Chicken Alfredo

• Cacio e Pepe Brussels Sprouts: I love serving Brussels sprouts with almost anything, but this classic pasta-inspired recipe is a go-to favorite.
• Garlic Knots: Who can say no to garlic knots? Pro tip: Use them to sop up any leftover sauce in your bowl.
• Sheet-Pan Panzanella: I like to serve a salad alongside this pasta to add in a bit of veggies, and this sheet-pan panzanella is not only easy to make, but goes way beyond a basic salad.

Storage

If you have any leftovers, store them in the fridge for around 3-4 days.